Heart cookie wreath

4 pers.
45 min
20 min
Heart cookie wreath

Ingredients for :

4 people

For the cookie

250 g Flour
Vanilla extract
0.5 Teaspoons Vanilla extract
Powdered sugar
125 g Powdered sugar
Pumpkin spice
0.5 Teaspoons Pumpkin spice
1 Unit Egg

For the cream filling

The Whipping Cream Paysan Breton
20 cl The Whipping Cream Paysan Breton
Vanilla extract
1 Teaspoon Vanilla extract
Icing sugar
1 g Icing sugar

Method :

  1. Preheat oven at 180C In a large bowl, mix the flour and sugar before adding the butter. Gently rub the butter with the dry ingredients until the mixture becomes like sand.
  2. Add the egg and vanilla, mix it gently into the flour mixture using your finger tips before gently kneading it and bringing it together to form a disc. Roll it on a lightly floured surface, into a thickness of about 6mm to 1cm. You can roll it in between 2 baking papers, and you can use guides to help you get a uniform thickness.
  3. Using a heart stencil, gently cut 2 hearts. Use the scraps of cookie dough to create smaller cookies that you’ll use to decorate the cookie wreath such as small hearts. Transfer the cookies to a baking tray, chill for 15-20min then bake in the preheated oven for 18-20min or until lightly golden. Cool completely on a wire rack before decorating.
  4. Vanilla cream cheese Madame Loïk filling: To make the cream, place the cream cheese, sugar if using, in a bowl and add the whipping cream and whip on medium-high until cream is thick and fluffy. Gently fold in the vanilla. Keep chilled until ready to use.
  5. To assemble: Transfer the cream to a piping bag if using, fitted with a round tip, or simply use a spatula. When the cookies are completely cooled, place on the cake board or cake stand, spread or pipe some cream on the first layer, add some strawberry slices then gently place the second layer on top.
  6. Pipe or spread some more cream on top and decorate with the berries, smaller cookies and edible flowers. Keep refrigerated until ready to serve.

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